A culinary reference point
It's one of the world's finest restaurants, as well as a source of true pride for Italy. In Paris, "Passerini" is synonymous with quality: chef Giovanni Passerini (originally from Rome) has managed to imbue it with a unique identity, so much so that the Michelin Guide has listed it as one of the best Italian restaurants in the French capital. Unfortunately, this fall, Passerini will not be able to offer the season's typical delicacies, specifically game . The chef himself announced this veritable revolution to the traditional menu in a post on Instagram.
Chef Passerini's words
Here's what he said: " This season, at Passerini, we've chosen not to offer game on the menu. The exceptionally high temperatures, the drought that has characterized recent months, and the fires that have struck many regions have profoundly altered ecosystems and the living conditions of wild fauna. In this context, it seems right to let this season pass without putting further pressure on these already fragile populations. This choice is part of an approach of respect and responsible management of natural resources. It doesn't question our relationship with game or our desire to cook it when local conditions allow. It's simply a matter of adapting our practices to a particular situation, taking into account the balance of ecosystems. It's a way, in our own small way, to appreciate what the land really has to offer and adapt our cuisine accordingly. So this year, we'll be cooking autumn differently ."
A delicious menu
The "Passerini" restaurant has become famous, above all, for its pigeon. This bird is served in two distinct ways; in fact, the service itself is twofold: first, a rustic appetizer with the giblets, often in the form of a pasta dish topped with giblets; then, the roasted meat with its crispy skin is presented.
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